19 Delicious Biscoff Recipes for Cake Lovers

Nothing says indulgence quite like the warm, spiced flavor of Biscoff cookies transformed into spectacular cakes. Whether you’re craving a showstopping layer cake or simple mug cake magic, we’ve gathered the most irresistible Biscoff-inspired desserts that will make any cake lover swoon. Get ready to fall in love with these 19 delicious recipes that bring the beloved cookie to life in every bite!

Biscoff Cheesecake with Crunchy Cookie Base

This elegant Biscoff cheesecake transforms the beloved spiced cookie into a sophisticated dessert that balances creamy richness with delightful crunch. The methodical process ensures foolproof results, even for novice bakers working with delicate cheesecake chemistry. Through careful temperature control and proper ingredient handling, you’ll achieve that signature velvety texture that makes this dessert so memorable.

Ingredients

• 1 ½ cups finely ground Biscoff cookie crumbs
• 5 tablespoons European-style unsalted butter, clarified
• 24 ounces full-fat cream cheese, room temperature
• ¾ cup granulated cane sugar
• 3 pasture-raised eggs, lightly beaten
• 1 cup crème fraîche
• 2 teaspoons pure vanilla extract
• ½ cup smooth Biscoff cookie butter
• ¼ teaspoon fine sea salt

Instructions

1. Preheat your conventional oven to 325°F and position the rack in the lower third of the oven cavity.
2. Combine the finely ground Biscoff cookie crumbs with the clarified European-style unsalted butter in a medium mixing bowl until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom of a 9-inch springform pan using the flat bottom of a measuring cup, creating an even layer about ¼-inch thick.
4. Bake the crust for exactly 8 minutes until fragrant and lightly golden around the edges, then transfer to a wire cooling rack.
5. Reduce the oven temperature to 300°F to prepare for the gentle baking required for cheesecake.
6. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature full-fat cream cheese on medium-low speed for 2 minutes until completely smooth and free of lumps.
7. Gradually add the granulated cane sugar while continuing to mix on low speed, scraping down the sides of the bowl with a flexible spatula to ensure thorough incorporation.
8. Add the lightly beaten pasture-raised eggs one at a time, mixing just until each egg disappears into the batter before adding the next to prevent over-aeration.
9. Incorporate the crème fraîche, pure vanilla extract, smooth Biscoff cookie butter, and fine sea salt, mixing on the lowest speed setting until the batter appears homogeneous and glossy.
10. Pour the completed cheesecake batter over the cooled crust and smooth the surface with an offset spatula.
11. Place the springform pan in a water bath by setting it inside a larger roasting pan and pouring hot water around it until it reaches halfway up the sides of the springform pan.
12. Bake at 300°F for 55-65 minutes until the edges are set but the center still jiggles slightly when gently shaken, indicating proper doneness without overcooking.
13. Turn off the oven and prop the door open with a wooden spoon, allowing the cheesecake to cool gradually in the residual heat for 1 hour to prevent surface cracking.
14. Remove the cheesecake from the water bath and continue cooling at room temperature for 2 hours before transferring to the refrigerator to chill completely for at least 6 hours, preferably overnight.

You’ll notice the cheesecake develops an exceptionally creamy, almost mousse-like texture that contrasts beautifully with the crisp cookie base. The distinct spiced flavor of Biscoff permeates every bite, while the subtle tang from crème fraîche balances the sweetness. For an elegant presentation, garnish with caramelized cookie crumbs and a drizzle of warm cookie butter just before serving.

Lotus Biscoff Layer Cake with Creamy Frosting

Unbelievably decadent yet surprisingly approachable, this Lotus Biscoff Layer Cake combines the warm spice notes of caramelized biscuits with a velvety cream cheese frosting. Understanding the balance between the spiced cake layers and the rich frosting is key to achieving bakery-quality results at home. We’ll walk through each stage methodically to ensure your creation turns out perfectly.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 ½ cups granulated sugar
• ¾ cup unsalted European-style butter, softened
• ½ cup Lotus Biscoff cookie butter
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole milk, at room temperature
• 2 tsp baking powder
• 1 tsp pure vanilla extract
• ½ tsp fine sea salt
• 8 oz cream cheese, softened
• ½ cup unsalted butter, clarified
• 3 cups confectioners’ sugar, sifted
• 12 whole Lotus Biscoff cookies

Instructions

1. Preheat your oven to 350°F and prepare three 8-inch round cake pans by greasing with clarified butter and lining with parchment circles.
2. Combine the sifted all-purpose flour, baking powder, and fine sea salt in a medium mixing bowl using a wire whisk.
3. Cream the softened European-style butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed for exactly 4 minutes until pale and fluffy.
4. Add the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
5. Blend in the Lotus Biscoff cookie butter and pure vanilla extract on low speed until the mixture appears smooth and homogeneous.
6. Alternate adding the dry ingredients and whole milk in three additions, beginning and ending with the dry ingredients, mixing just until combined after each addition.
7. Divide the batter equally among the three prepared pans using a kitchen scale for precision, then smooth the surfaces with an offset spatula.
8. Bake for 22-25 minutes until the cakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
9. Cool the cakes in their pans on wire racks for 15 minutes, then invert onto the racks to cool completely to room temperature.
10. Prepare the frosting by beating the softened cream cheese and clarified butter in a clean bowl on medium speed for 2 minutes until completely smooth.
11. Gradually add the sifted confectioners’ sugar in three additions, scraping down the bowl between each addition to ensure thorough incorporation.
12. Place one cooled cake layer on a serving plate and spread with ½ cup of frosting using an offset spatula, repeating with remaining layers.
13. Apply a thin crumb coat of frosting to the entire cake and refrigerate for 20 minutes to set the foundation.
14. Frost the chilled cake with the remaining frosting, creating decorative swirls with the spatula for visual appeal.
15. Garnish the top perimeter with whole Lotus Biscoff cookies, pressing them gently into the frosting at even intervals.

What makes this cake exceptional is the textural contrast between the tender, spice-infused crumb and the luxuriously smooth frosting that melts on the tongue. The caramelized biscuit flavor develops greater complexity when the cake rests for at least two hours before serving, allowing the layers to harmonize. For an elegant presentation, drizzle each slice with warmed cookie butter and garnish with crushed biscuit crumbs.

Biscoff Drizzle Bundt Cake

Every baker needs a showstopping dessert in their repertoire, and this Biscoff Drizzle Bundt Cake delivers both elegance and irresistible flavor. Essentially, it transforms the beloved spiced cookie into a moist, tender cake with a glossy caramelized finish. Follow these precise steps to create a dessert that will impress at any gathering.

Ingredients

• 2 ½ cups cake flour, sifted
• 1 ½ cups granulated sugar
• ¾ cup European-style cultured unsalted butter, softened
• 4 pasture-raised eggs, lightly beaten
• 1 cup whole buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 2 ½ teaspoons aluminum-free baking powder
• ½ teaspoon fine sea salt
• ¾ cup Biscoff cookie butter, gently warmed
• 1 ½ cups confectioners’ sugar, sifted
• 3-4 tablespoons heavy cream, warmed
• 6 whole Biscoff cookies, finely crushed

Instructions

1. Preheat your oven to 350°F and generously coat a 10-cup Bundt pan with clarified butter, ensuring all crevices are covered.
2. Dust the buttered pan with 2 tablespoons of cake flour, tapping out any excess to prevent sticking.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for exactly 4 minutes until pale and fluffy.
4. Gradually incorporate the lightly beaten eggs one at a time, mixing for 30 seconds after each addition until fully emulsified.
5. Combine the sifted cake flour, baking powder, and fine sea salt in a separate bowl, whisking for 20 seconds to aerate.
6. Alternate adding the dry ingredients and room-temperature buttermilk to the butter mixture in three additions, beginning and ending with the dry ingredients.
7. Fold in the pure vanilla extract using a silicone spatula until just combined, being careful not to overmix the batter.
8. Transfer the batter to the prepared Bundt pan, smoothing the top with an offset spatula.
9. Bake on the center rack for 45-50 minutes until the cake springs back when lightly pressed and a toothpick inserted near the center comes out clean.
10. Cool the cake in the pan on a wire rack for exactly 15 minutes before inverting onto the rack to cool completely.
11. Whisk the warmed Biscoff cookie butter, sifted confectioners’ sugar, and warmed heavy cream in a medium bowl until a smooth, pourable glaze forms.
12. Drizzle the glaze over the completely cooled cake in a zigzag pattern, allowing it to drip down the sides.
13. Sprinkle the finely crushed Biscoff cookies evenly over the glaze while still tacky.

Perfectly moist with a tight crumb, this cake delivers warm spice notes that harmonize with the silky cookie butter glaze. The crunchy cookie topping provides textural contrast, making each slice a balanced experience. For an elegant presentation, serve thin slices alongside strong coffee or crumble additional cookies over vanilla bean ice cream.

Caramel Biscoff Swirl Marble Cake

A perfectly marbled cake combines the rich, buttery flavor of caramel with the spiced warmth of Biscoff in this stunning dessert that’s surprisingly simple to create. Achieving those beautiful swirls requires careful layering and a steady hand, but the result is a visually impressive treat with complex flavors in every bite. Follow these precise steps to master the technique and create a bakery-worthy marble cake at home.

Ingredients

• 2 cups all-purpose flour, sifted
• 1½ cups granulated sugar
• ¾ cup European-style cultured butter, softened
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole milk, at room temperature
• 2 teaspoons pure vanilla extract
• 2½ teaspoons aluminum-free baking powder
• ½ teaspoon fine sea salt
• ½ cup Biscoff cookie butter, warmed to pouring consistency
• ¼ cup dulce de leche, warmed to pouring consistency

Instructions

1. Preheat your conventional oven to 350°F and position the rack in the center.
2. Generously grease a 9-inch Bundt pan with softened butter and dust with flour, tapping out excess.
3. Combine sifted all-purpose flour, aluminum-free baking powder, and fine sea salt in a medium mixing bowl.
4. Cream European-style cultured butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed for exactly 4 minutes until pale and fluffy.
5. Add lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
6. Alternate adding the dry ingredients and whole milk in three additions, beginning and ending with dry ingredients, mixing on low speed just until combined.
7. Divide the batter evenly between two separate bowls.
8. Fold warmed Biscoff cookie butter into one portion until uniformly swirled.
9. Fold warmed dulce de leche into the second portion until uniformly swirled.
10. Alternate spoonfuls of the two batters into the prepared Bundt pan, creating distinct layers.
11. Insert a thin knife vertically through the batter and make exactly 8 clockwise circles to create the marble effect.
12. Bake at 350°F for 45-50 minutes until the cake pulls away from the pan sides and a toothpick inserted comes out with moist crumbs.
13. Cool the cake in the pan on a wire rack for 15 minutes before inverting.
14. Run a thin offset spatula around the edges and center tube to ensure clean release.

Zesty cinnamon notes from the Biscoff intermingle with deep caramel undertones in this moist, tender-crumbed cake. The marbled pattern reveals itself in every slice, making it as visually striking as it is delicious. Serve warm with a drizzle of extra dulce de leche or crumbled Biscoff cookies for added texture contrast.

Biscoff Espresso Coffee Cake

Haven’t you ever wished your morning coffee and favorite cookie could merge into one glorious baked creation? This Biscoff Espresso Coffee Cake brings together the rich, caramelized notes of speculoos cookies with the deep intensity of freshly brewed espresso, creating a sophisticated treat that elevates any coffee break. Let’s walk through this methodical process together, ensuring perfect results even for first-time bakers.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup unsalted European-style butter, softened
– 1/2 cup Biscoff cookie butter, smooth variety
– 3 pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 2 tablespoons finely ground espresso beans
– 1 tablespoon baking powder, aluminum-free
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon fine sea salt
– 1/4 cup crushed Biscoff cookies, for topping

Instructions

1. Preheat your oven to 350°F and generously grease a 9-inch springform pan with butter, ensuring all interior surfaces are coated.
2. Sift together the all-purpose flour, baking powder, and fine sea salt into a medium mixing bowl, creating an even distribution of leavening agents.
3. Cream the softened European-style butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed for exactly 3 minutes until pale and fluffy.
4. Add the smooth Biscoff cookie butter to the creamed mixture and continue mixing for 1 additional minute until fully incorporated.
5. Gradually drizzle in the lightly beaten pasture-raised eggs while the mixer runs on low speed, scraping down the bowl sides to ensure complete emulsification.
6. Combine the whole milk and pure vanilla extract in a separate container, then alternate adding the dry ingredients and milk mixture to the batter in three additions, beginning and ending with dry ingredients.
7. Fold in the finely ground espresso beans using a silicone spatula until just combined, being careful not to overmix the batter.
8. Transfer the batter to the prepared springform pan, using an offset spatula to create an even surface.
9. Sprinkle the crushed Biscoff cookies evenly across the batter surface, creating a textured topping that will caramelize during baking.
10. Bake at 350°F for 45-50 minutes until a cake tester inserted into the center emerges clean with no wet crumbs attached.
11. Cool the cake in the pan on a wire rack for 15 minutes before carefully releasing the springform mechanism.
12. Continue cooling completely on the wire rack for 2 hours before slicing to allow the crumb structure to set properly.

Moist and tender with a delicate crumb, this coffee cake delivers layers of flavor that unfold with each bite. The espresso grounds provide subtle bitterness that balances the caramel sweetness of the Biscoff, while the cookie topping adds satisfying crunch. Consider serving warm slices alongside a dollop of mascarpone cheese for an elegant brunch presentation that highlights the sophisticated flavor profile.

Decadent Biscoff Chocolate Cake

Fusing the rich, spiced notes of caramelized biscuit spread with intense dark chocolate creates this showstopping dessert that’s surprisingly straightforward to master. Follow these methodical steps to build layers of flavor and texture, ensuring a moist, tender crumb and glossy frosting every time.

Ingredients

– 1¾ cups all-purpose flour
– 1½ cups granulated sugar
– ¾ cup high-quality Dutch-process cocoa powder
– 1½ tsp baking soda
– 1 tsp fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– ½ cup vegetable oil
– 2 tsp pure vanilla extract
– 1 cup boiling water
– 1 cup smooth Biscoff cookie butter
– 8 oz semisweet chocolate, finely chopped
– 1 cup heavy cream
– ½ cup unsalted butter, cubed and softened
– ¼ cup crushed Biscoff cookies

Instructions

1. Preheat your oven to 350°F and generously grease two 8-inch round cake pans, then line the bottoms with parchment paper.
2. Whisk together the all-purpose flour, granulated sugar, Dutch-process cocoa powder, baking soda, and fine sea salt in a large mixing bowl until no streaks remain.
3. Add the lightly beaten pasture-raised eggs, whole milk, vegetable oil, and pure vanilla extract to the dry ingredients, then mix on medium speed for 2 minutes until the batter is smooth and glossy.
4. Carefully pour in the boiling water and stir by hand until fully incorporated—the batter will be thin, which ensures a moist cake.
5. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cakes in their pans on a wire rack for 15 minutes, then invert them onto the rack, peel off the parchment, and allow to cool completely—this prevents tearing.
7. For the frosting, place the finely chopped semisweet chocolate in a heatproof bowl and heat the heavy cream until it just begins to simmer, then pour it over the chocolate.
8. Let the chocolate and cream sit undisturbed for 3 minutes, then whisk until smooth and glossy, creating a rich ganache base.
9. Beat the softened unsalted butter with the smooth Biscoff cookie butter on high speed for 3 minutes until pale and fluffy, scraping down the bowl halfway through.
10. Gradually add the cooled chocolate ganache to the butter mixture, beating for another 2 minutes until the frosting is light and spreadable.
11. Place one cooled cake layer on a serving plate and spread with ½ cup of the frosting, then top with the second layer and frost the top and sides evenly.
12. Press the crushed Biscoff cookies onto the sides of the cake for a decorative, crunchy finish, then chill for 1 hour to set the frosting before slicing. Outrageously moist with a deep chocolate flavor accented by warm spice notes, this cake’s velvety crumb contrasts beautifully with the crisp cookie coating. Serve each slice slightly chilled to highlight the fudgy texture, or pair with a drizzle of warm Biscoff sauce for an extra indulgent twist.

Lemon Biscoff Cake with Zesty Glaze

Ready to elevate your baking skills with a dessert that perfectly balances bright citrus notes against rich, spiced cookie flavors? This Lemon Biscoff Cake with Zesty Glaze guides you through creating a moist, tender crumb layered with the warm caramelized taste of Biscoff, all finished with a sharp, glossy lemon glaze that cuts through the sweetness. Follow each step precisely for bakery-quality results right from your own kitchen.

Ingredients

• 1 ½ cups all-purpose flour, sifted
• 1 cup granulated sugar
• ¾ cup unsalted European-style butter, room temperature
• ¾ cup Biscoff cookie butter, smooth
• 3 pasture-raised eggs, lightly beaten
• ½ cup whole milk, room temperature
• 2 tablespoons fresh lemon zest
• ¼ cup fresh lemon juice
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 cup powdered sugar, sifted
• 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F and prepare a 9-inch round cake pan by greasing it with butter and lining the bottom with parchment paper.
2. Combine the sifted all-purpose flour, baking powder, and fine sea salt in a medium bowl, whisking for 30 seconds to ensure even distribution.
3. Cream the room-temperature unsalted European-style butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes until pale and fluffy.
4. Add the Biscoff cookie butter to the butter-sugar mixture and beat for 1 additional minute until fully incorporated and smooth.
5. Gradually pour in the lightly beaten pasture-raised eggs while mixing on low speed, scraping down the bowl halfway through to prevent streaks.
6. Alternate adding the dry ingredients and whole milk to the batter in three additions, beginning and ending with the dry ingredients, mixing just until combined after each.
7. Fold in the fresh lemon zest and fresh lemon juice using a spatula until evenly distributed, being careful not to overmix the batter.
8. Transfer the batter to the prepared cake pan and smooth the top with an offset spatula.
9. Bake for 35–38 minutes until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean.
10. Cool the cake in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely.
11. Whisk together the sifted powdered sugar, heavy cream, and pure vanilla extract in a small bowl until a thick but pourable glaze forms.
12. Drizzle the glaze over the cooled cake, allowing it to drip down the sides for a rustic finish.

Expect a delicate, moist crumb that melts in your mouth, with the warm spice of Biscoff layered beneath the sharp, citrusy glaze. For a stunning presentation, garnish with crushed Biscoff cookies and lemon zest curls just before serving to highlight both textures and flavors.

Vanilla Biscoff Cupcakes

Venturing into the world of baking brings us to these delightful vanilla Biscoff cupcakes, where classic vanilla meets the warm spice of caramelized biscuits in a perfectly balanced treat. Following these methodical steps will ensure bakery-quality results even for first-time bakers, with each action building toward that final satisfying bite. Let’s begin with gathering our precisely measured ingredients and preparing our workspace for success.

Ingredients

• 1 ½ cups cake flour, sifted
• 1 ½ teaspoons aluminum-free baking powder
• ¼ teaspoon fine sea salt
• ½ cup European-style unsalted butter, room temperature
• 1 cup granulated cane sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 teaspoons pure Madagascar bourbon vanilla extract
• ½ cup whole milk, room temperature
• ¾ cup Biscoff cookie butter, smooth variety
• 8 whole Biscoff cookies, crushed
• ½ cup heavy whipping cream, chilled
• ¼ cup confectioners’ sugar, sifted

Instructions

1. Preheat your conventional oven to 350°F and line a 12-cup muffin tin with parchment paper liners.
2. Whisk together the sifted cake flour, aluminum-free baking powder, and fine sea salt in a medium mixing bowl until fully incorporated.
3. Cream the European-style unsalted butter and granulated cane sugar in a stand mixer fitted with the paddle attachment on medium-high speed for exactly 3 minutes until pale and fluffy.
4. Add the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully emulsified.
5. Incorporate the pure Madagascar bourbon vanilla extract and mix for 15 seconds to distribute evenly.
6. Alternate adding the dry ingredients and whole milk in three additions, beginning and ending with the dry ingredients, mixing on low speed just until combined after each addition.
7. Fold in ½ cup of smooth Biscoff cookie butter using a silicone spatula until marbled throughout the batter.
8. Divide the batter evenly among the 12 prepared muffin cups, filling each exactly two-thirds full.
9. Bake in the preheated 350°F oven for 18-20 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
10. Transfer the cupcakes to a wire cooling rack and let cool completely for 45 minutes before frosting.
11. Whip the chilled heavy whipping cream and sifted confectioners’ sugar in a chilled bowl on high speed for 2-3 minutes until stiff peaks form.
12. Fold the remaining ¼ cup of smooth Biscoff cookie butter into the whipped cream until swirled throughout.
13. Pipe or spread the Biscoff whipped cream onto the completely cooled cupcakes using a pastry bag fitted with a star tip.
14. Garnish each cupcake with crushed Biscoff cookies, pressing gently to adhere.

For serving, these cupcakes feature an exceptionally tender crumb that contrasts beautifully with the airy Biscoff frosting. The distinct caramelized spice notes from the cookie butter deepen when paired with coffee or chai tea. Consider presenting them on a tiered stand for gatherings, or individually wrapped as thoughtful homemade gifts.

Biscoff Tiramisu Cake

Meticulously crafted for those who appreciate the sophisticated pairing of coffee and caramelized spices, this Biscoff Tiramisu Cake transforms the classic Italian dessert into a modern masterpiece. By layering espresso-soaked Biscoff cookies with velvety mascarpone cream, we create a dessert that balances bitter, sweet, and spicy notes in perfect harmony. Follow these precise steps to achieve professional results in your own kitchen.

Ingredients

• 24 Speculoos cookies, divided
• 1½ cups strong brewed espresso, cooled to 75°F
• 16 ounces high-quality mascarpone cheese, at room temperature
• ¾ cup granulated sugar
• 6 pasture-raised eggs, separated
• 2 tablespoons Dutch-process cocoa powder
• ½ cup heavy whipping cream, chilled to 40°F
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt

Instructions

1. Place 16 Speculoos cookies in a zip-top bag and crush using a rolling pin until coarse crumbs form.
2. Line the bottom of an 8-inch springform pan with parchment paper.
3. Arrange remaining 8 whole cookies in a single layer on the parchment-lined pan bottom.
4. Pour cooled espresso into a shallow bowl.
5. Quickly dip each cookie in espresso for exactly 3 seconds per side to achieve optimal saturation without sogginess.
6. In a stand mixer fitted with the whisk attachment, whip egg whites with ¼ cup sugar until stiff peaks form.
7. In a separate bowl, whisk egg yolks with remaining ½ cup sugar until pale and ribbon-like, about 4 minutes.
8. Fold room-temperature mascarpone into yolk mixture using a spatula until completely incorporated.
9. Gently fold whipped egg whites into mascarpone mixture in three additions to maintain airiness.
10. In a chilled bowl, whip heavy cream with vanilla extract to medium peaks.
11. Fold whipped cream into mascarpone mixture until no white streaks remain.
12. Spread half the cream mixture over the espresso-dipped cookie layer.
13. Sprinkle half the cookie crumbs evenly over the cream layer.
14. Repeat layers with remaining cream mixture and cookie crumbs.
15. Refrigerate the assembled cake for exactly 8 hours to allow flavors to meld and texture to set properly.
16. Sift Dutch-process cocoa powder over the chilled cake surface using a fine-mesh sieve.

Outstanding in both texture and flavor, this cake presents layers of creamy mascarpone punctuated by the satisfying crunch of spiced cookie crumbs. The bitterness of espresso beautifully cuts through the rich sweetness, while the caramelized spice notes from Biscoff cookies create unexpected complexity. For an elegant presentation, serve chilled slices alongside a drizzle of warm caramel sauce and garnish with gold leaf for special occasions.

Banana Biscoff Cake Loaf

Here’s a methodical guide to creating a Banana Biscoff Cake Loaf that combines ripe bananas with the warm spice of Biscoff spread. Having overripe bananas on hand is key—their natural sweetness and soft texture will blend seamlessly into the batter, ensuring a moist and flavorful loaf. Follow each step precisely for bakery-quality results at home.

Ingredients

– 1 ½ cups all-purpose flour, sifted
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ¾ cup granulated sugar
– ½ cup unsalted European-style butter, softened
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 cup mashed overripe bananas (about 2–3 medium bananas)
– ½ cup smooth Biscoff cookie spread
– ¼ cup whole milk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt until fully combined.
3. Using a stand mixer fitted with the paddle attachment, cream the softened European-style butter and granulated sugar on medium-high speed for 3–4 minutes until light and fluffy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter-sugar mixture, mixing on low speed until just incorporated.
5. Stir in the pure vanilla extract and mashed overripe bananas until the mixture is smooth and uniform.
6. Alternate adding the dry flour mixture and whole milk to the wet ingredients, beginning and ending with the flour, and mix on low speed until no streaks remain.
7. Gently fold in the smooth Biscoff cookie spread with a spatula, creating a marbled effect without overmixing.
8. Pour the batter into the prepared loaf pan and use a spatula to spread it evenly into the corners.
9. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
10. Transfer the loaf pan to a wire rack and let it cool for 15 minutes before removing the loaf from the pan to cool completely.
Resulting in a tender, moist crumb with pockets of caramelized Biscoff, this loaf offers a delightful contrast between the earthy banana and spiced cookie flavors. For an elegant twist, slice it thickly and serve warm with a dollop of whipped mascarpone or drizzle with melted dark chocolate to enhance its richness.

No-Bake Biscoff Cheesecake

Creating the perfect no-bake dessert requires precision and patience, but this Biscoff cheesecake delivers spectacular results with minimal effort. Let’s walk through each step methodically to ensure your creation sets beautifully and delivers that signature spiced cookie flavor in every luxurious bite.

Ingredients

– 2 cups finely crushed Biscoff cookie crumbs
– 6 tablespoons unsalted European-style butter, clarified and cooled to room temperature
– 24 ounces full-fat Philadelphia cream cheese, softened to 68°F
– 1 cup granulated cane sugar
– 2 teaspoons pure vanilla extract
– 2 cups heavy whipping cream, chilled to 40°F
– 1/4 cup confectioners’ sugar, sifted
– 1/2 cup Biscoff cookie butter, warmed to 110°F for drizzling

Instructions

1. Combine 2 cups finely crushed Biscoff cookie crumbs with 6 tablespoons clarified butter in a medium mixing bowl until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the flat bottom of a measuring cup to create an even, compact layer.
3. Chill the crust in the refrigerator for exactly 30 minutes to set completely while you prepare the filling.
4. Beat 24 ounces softened cream cheese with 1 cup granulated cane sugar in a stand mixer fitted with the paddle attachment on medium speed for 3 minutes until completely smooth and free of lumps.
5. Scrape down the sides and bottom of the bowl with a flexible spatula to incorporate any unmixed ingredients.
6. Add 2 teaspoons pure vanilla extract and mix on low speed for 30 seconds until fully incorporated.
7. Transfer the cream cheese mixture to a separate bowl and clean the stand mixer bowl thoroughly.
8. Pour 2 cups chilled heavy whipping cream into the clean mixer bowl and whip on high speed until soft peaks form, about 2 minutes.
9. Gradually add 1/4 cup sifted confectioners’ sugar while continuing to whip until stiff peaks form, about 1 additional minute.
10. Gently fold the whipped cream into the cream cheese mixture using a folding motion until no white streaks remain.
11. Spread the filling evenly over the chilled crust using an offset spatula, smoothing the top to create a level surface.
12. Drizzle 1/2 cup warmed Biscoff cookie butter over the surface in a zigzag pattern using a squeeze bottle or spoon.
13. Drag a toothpick through the drizzled cookie butter to create a marbled effect across the entire surface.
14. Cover the springform pan tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, until completely set.
15. Run a thin knife around the edge of the pan before releasing the springform collar to ensure clean removal.
Exceptional texture awaits with this cheesecake’s velvety smooth filling contrasting beautifully against the crisp cookie crust. The marbled Biscoff drizzle not only adds visual appeal but creates pockets of intense spice flavor throughout each slice. Serve chilled with extra Biscoff cookies crumbled over top for added crunch, or accompany with a drizzle of warm caramel for contrasting sweetness.

Raspberry Biscoff Trifle Cake

Raspberry Biscoff Trifle Cake combines the tangy brightness of fresh raspberries with the warm, spiced notes of Biscoff cookies in a stunning layered dessert that’s surprisingly simple to assemble. Ready to create this showstopping treat that balances creamy, crunchy, and fruity elements in perfect harmony? Let’s walk through each step methodically to ensure your trifle turns out beautifully.

Ingredients

– 1 package (8 ounces) cream cheese, softened to room temperature
– 1 cup granulated sugar
– 2 cups heavy whipping cream, chilled
– 1 teaspoon pure vanilla extract
– 24 Biscoff cookies, divided
– 3 cups fresh raspberries, divided
– ½ cup raspberry preserves
– 1 tablespoon fresh lemon juice
– Fresh mint sprigs for garnish

Instructions

1. Place the softened cream cheese and granulated sugar in a large mixing bowl.
2. Beat the cream cheese and sugar with an electric mixer on medium speed for 2 minutes until completely smooth and no sugar granules remain.
3. Add the chilled heavy whipping cream and pure vanilla extract to the cream cheese mixture.
4. Whip the mixture on high speed for 3-4 minutes until stiff peaks form and the mixture holds its shape when the beaters are lifted.
5. Crush 16 Biscoff cookies into coarse crumbs using a rolling pin or food processor, leaving some larger pieces for texture.
6. Combine 1 cup of fresh raspberries, raspberry preserves, and fresh lemon juice in a small saucepan.
7. Cook the raspberry mixture over medium heat for 5 minutes, stirring constantly until the preserves melt and the raspberries break down slightly.
8. Remove the raspberry sauce from heat and let it cool completely to room temperature, about 15 minutes.
9. Arrange a layer of the remaining 8 whole Biscoff cookies in the bottom of a trifle dish or clear glass bowl.
10. Spread half of the cream cheese mixture evenly over the cookie layer using an offset spatula.
11. Drizzle half of the cooled raspberry sauce over the cream layer in a circular pattern.
12. Sprinkle half of the crushed Biscoff cookies over the raspberry sauce layer.
13. Scatter 1 cup of fresh raspberries evenly over the crushed cookies.
14. Repeat the layering process with the remaining cream mixture, raspberry sauce, crushed cookies, and fresh raspberries.
15. Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cookies to soften.
16. Garnish with the remaining fresh raspberries and mint sprigs just before serving.
A perfectly balanced dessert emerges after chilling, with the Biscoff cookies transforming into a cake-like layer while maintaining subtle crunch. The contrast between the tangy raspberry sauce and rich cream creates a sophisticated flavor profile that delights with each spoonful. For an elegant presentation, serve individual portions in clear glasses to showcase the beautiful layers, or add a drizzle of melted white chocolate for extra decadence.

Biscoff Pumpkin Spice Cake

Keeping autumn baking simple yet spectacular, this Biscoff Pumpkin Spice Cake combines seasonal warmth with cookie butter magic in an approachable layered dessert perfect for cozy gatherings. Knowing that precise measurements and patient mixing yield the most tender crumb, let’s walk through each step methodically to ensure your cake turns out flawlessly moist and fragrant.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 ½ cups granulated sugar
• 1 cup pumpkin purée
• ¾ cup unsalted European-style butter, room temperature
• ½ cup Biscoff cookie butter spread
• 3 pasture-raised eggs, lightly beaten
• ¼ cup whole milk
• 2 tsp baking powder
• 1 ½ tsp pumpkin pie spice blend
• 1 tsp pure vanilla extract
• ½ tsp fine sea salt
• ¼ tsp baking soda

Instructions

1. Preheat your oven to 350°F and generously grease two 8-inch round cake pans with butter, then line the bottoms with parchment paper circles.
2. Whisk together the sifted all-purpose flour, baking powder, pumpkin pie spice blend, fine sea salt, and baking soda in a medium bowl until fully incorporated.
3. Cream the room-temperature unsalted European-style butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes until pale and fluffy.
4. Add the lightly beaten pasture-raised eggs one at a time, mixing for 20 seconds after each addition until fully emulsified.
5. Blend in the pumpkin purée, pure vanilla extract, and Biscoff cookie butter spread on low speed just until smooth, scraping the bowl with a spatula to ensure even incorporation.
6. Alternately add the dry flour mixture and whole milk to the wet ingredients in three additions, beginning and ending with the dry ingredients, mixing on low speed until no streaks remain.
7. Divide the batter evenly between the prepared cake pans using a kitchen scale for precision, then smooth the tops with an offset spatula.
8. Bake at 350°F for 28–32 minutes until the cakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
9. Cool the cakes in their pans on a wire rack for 15 minutes before inverting them onto the rack to cool completely, peeling off the parchment paper carefully.

Moist with a tight, tender crumb and aromatic spice notes, this cake’s subtle caramel undertones from the Biscoff make it exceptional when served slightly warm with a dollop of cinnamon-spiked whipped cream. For a stunning presentation, drizzle each slice with warm cookie butter glaze and garnish with crushed Biscoff cookies for contrasting texture.

Biscoff Carrot Cake with Cream Cheese Frosting

Gently spiced and wonderfully moist, this elevated carrot cake gets its distinctive flavor from crushed Biscoff cookies in the batter and features a tangy cream cheese frosting that perfectly balances the sweetness. Following these methodical steps will ensure you create a bakery-quality dessert with complex textures and flavors that will impress any gathering. Let’s begin with preparing our ingredients and equipment.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 ½ cups granulated sugar
• 1 cup crushed Biscoff cookies
• ¾ cup vegetable oil
• 3 large pasture-raised eggs, lightly beaten
• 2 cups finely grated carrots
• 1 cup crushed pineapple, drained
• ½ cup chopped walnuts
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 8 oz cream cheese, softened to room temperature
• ½ cup unsalted butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans, then line the bottoms with parchment paper circles.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, crushed Biscoff cookies, baking soda, baking powder, cinnamon, nutmeg, and salt until thoroughly combined.
3. Add the vegetable oil and lightly beaten pasture-raised eggs to the dry ingredients, mixing just until incorporated—be careful not to overmix.
4. Fold in the finely grated carrots, drained crushed pineapple, and chopped walnuts using a spatula until evenly distributed throughout the batter.
5. Divide the batter equally between the prepared cake pans and smooth the tops with an offset spatula.
6. Bake at 350°F for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed.
7. Cool the cakes in their pans on a wire rack for 15 minutes, then invert them onto the rack to cool completely—this prevents steaming and ensures proper texture.
8. While the cakes cool, prepare the frosting by beating the softened cream cheese and unsalted butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
9. Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed initially to prevent a sugar cloud, then increase to medium until fully incorporated.
10. Mix in the pure vanilla extract and beat the frosting on medium-high speed for 2-3 minutes until light and fluffy—this incorporates air for a smoother spread.
11. Place one cooled cake layer on a serving plate and spread with approximately ¾ cup of frosting using an offset spatula.
12. Top with the second cake layer and apply a thin crumb coat of frosting over the entire cake, then refrigerate for 20 minutes to set.
13. Apply the remaining frosting in an even layer over the chilled cake, using a bench scraper for smooth sides and creating decorative swirls on top if desired.

Notably, the finished cake boasts a moist, tender crumb from the carrots and pineapple, while the Biscoff cookies provide subtle spice and crunch that contrasts beautifully with the silky frosting. For an elegant presentation, garnish with additional crushed Biscoff cookies and toasted walnut halves around the base, or serve thin slices with a drizzle of caramel sauce for added decadence.

Strawberry Biscoff Charlotte Cake

Savoring a perfectly balanced dessert that combines fruity freshness with spiced warmth is one of life’s simple pleasures. Strawberry Biscoff Charlotte Cake achieves this harmony through its elegant construction and thoughtful flavor pairing, making it an impressive yet approachable project for home bakers. This methodical guide will walk you through creating this stunning dessert with professional precision.

Ingredients

– 24 Biscoff cookies
– 2 cups fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 1 tablespoon freshly squeezed lemon juice
– 2 cups heavy cream, chilled
– 1/4 cup confectioners’ sugar
– 1 teaspoon pure vanilla extract
– 1/2 cup clarified butter, melted
– 3 pasture-raised eggs, lightly beaten
– 8 ounces cream cheese, softened to room temperature

Instructions

1. Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides with clarified butter.
2. Arrange 16 Biscoff cookies vertically around the pan’s perimeter, pressing gently to adhere to the buttered surface.
3. Combine sliced strawberries, granulated sugar, and lemon juice in a medium bowl, macerating for 20 minutes until berries release their natural juices.
4. Drain the macerated strawberries, reserving 2 tablespoons of the resulting syrup for later use.
5. Whip chilled heavy cream with confectioners’ sugar and vanilla extract in a chilled metal bowl until stiff peaks form, being careful not to overwhip.
6. Beat softened cream cheese in a separate bowl until smooth and creamy, about 2 minutes at medium speed.
7. Gradually incorporate the lightly beaten pasture-raised eggs into the cream cheese mixture, blending until fully combined.
8. Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining the airy texture.
9. Spread half of the cream mixture evenly over the bottom of the prepared pan.
10. Arrange the drained strawberry slices in a single layer over the cream mixture.
11. Crumble the remaining 8 Biscoff cookies and sprinkle evenly over the strawberry layer.
12. Drizzle the reserved strawberry syrup over the cookie crumbs to moisten them.
13. Top with the remaining cream mixture, smoothing the surface with an offset spatula.
14. Refrigerate the assembled cake for at least 6 hours, or preferably overnight, to fully set.
15. Carefully release the springform pan and transfer the cake to a serving plate.
16. Garnish with additional fresh strawberries and Biscoff cookie crumbs before serving.

Delightfully textured with crisp cookie walls and creamy layers, this charlotte cake offers contrasting temperatures and complementary flavors. The bright acidity of strawberries cuts through the rich cream cheese filling, while the spiced Biscoff cookies provide warmth and crunch. For an elegant presentation, serve chilled slices with a drizzle of reduced strawberry syrup and a dusting of cinnamon.

Conclusion

Now you have 19 irresistible ways to enjoy Biscoff in cake form! From simple no-bake treats to stunning layer cakes, there’s something for every skill level and occasion. We’d love to hear which recipes you try—leave a comment with your favorites below and don’t forget to share this sweet inspiration on Pinterest for your fellow baking friends!